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  1. I recently started making my own strawberry jam. The recipe i used, by Christine Ferber, called for the berries to be macerated overnight, and the entire mixture is boiled on the 2nd day, cooled and re-fridged again. Finally, on the 3rd day, the mixture is sieved, the syrup simmered down and the fruit added back in for a final quick boil. I've read several recipes since, including those on eGullet, and they all seem much simpler, with the whole process taking not much longer than an hour plus or so. Is there a difference? WOuld appreciate some help. Thanks. btw - I separated my strawberry jams into 3 batches - 1 original, 1 with a vanilla pod added, and the last with a pinch of lavender (lightly crushed with a pestle). All 3 turned out wonderful
  2. I'm throwing a Jamaican-themed party this weekend and am looking for a Jamaican restaurant that makes good patties (won't have time to make some from scratch!) Thx
  3. Here are my 2 cents: GITS Step 1: Make the dough Step 2 --roll into balls step 3: deep fry on a low flame step 4: drain step 5: Soak in sugar syrup ( which I forgot to take a picture of as I was making it ) Step 6: Eat.. enjoy.. love life and be happy step 7: Find Deliad and feed him all this so I am not alone in gaining 10 pounds
  4. Hello everybody, As I increase my activities in asian cooking, I am starting to collect a sizeable number of bottles of condiments. I don't know what to keep in the fridge and what I can keep out. Obviously I have more cupboard space so would like to keep these things out, but I'm not sure. The bottles don't say Refrigerate, but what do most people do? I have all kinds of soy, hoisin, chilli paste, oyster sauce, black bean sauce, fish sauce, hot sauce... Some I have in the fridge, some I have in the cupboard. I feel like these are all fermented type of things so don't need refrigeration but I am just guessing. Another problem is that some of the bottles are rather big and don't fit in the fridge very well which is frustrating. Thanks! Linda
  5. I'm looking for a good source for hot sauce by mail order in the USA. Are there any great web sites where hot sauces can be ordered? In particular, I'm looking for a source for "Inner Beauty Real Hot Sauce", a personal favorite that seems to be impossible to find now. I sure hope they haven't gone out of business. So, I like a spicy hot sauce, but one with good flavor in addition to heat. I'm guessing I'll have to find a substitute for my favorite "Inner Beauty". Any experts out there who can suggest a good alternative? Any suggestions for excellent on-line suppliers who may be able to help by providing both expertise and a good selection?
  6. It's prepared grain mustard that's used like a condiment here. Can I use it to make any Indian dish? Suman
  7. Stuffed with Walnuts, garlic and Pomegranates. 18 small 2"-3" Eggplants 1 1/2 C diced Walnuts 1 C tart Pomegranates 1 small Jalapeño finely diced 2 clove Garlic finely diced salt* olive oil After peeling the green tops off the Eggplants, they were blanched in simmering water for 10 minutes until tender, and placed in an ice bath to cool. Slits were made and salt was applied to the inside of all eggplant. The eggplants were placed in a strainer and pressed with a heavy weight for a few hours to dry them. Mixed the nuts, garlic, Jalapenos, pomegranates and 1 tsp* salt. Placed about 1 T of the mixture in each eggplant. Placed the eggplants in jars cut side up, and filled with olive oil to cover. * We could not get a definitive answer on the amount of salt to use in the filling and did it to taste. We'll find out in 2 weeks and report back.
  8. Whenever I think of Reagan -- it isn't his views on Communism or Economics that comes to mind. For me, its Jelly Beans The Jelly Belly website has not yet posted its tribute to Reagan (I expect they will) but I'd like us to discuss the finer points of this totally American confection. What are your favorite flavors? Weird ones they tried that didn't quite work? Uses? Bean "Recipes"? I'll start off here. I hate those Harry Potter beans. I think they are an abomination. When I buy Jelly Bellies, I typically go the bulk route and get a standard mix, supplemented by some of the tarter flavors. I also like the Toasted Marshmallow and Popcorn flavors, along with the Chocolate Pudding. EDIT: I have found an older item on the JellyBelly.com site regarding Reagan: http://jellybelly.com/Cultures/en-US/NewsE...s+to+People.htm
  9. Does anybody have an idea what could this be? Pickled thyme was on a menu of some middle eastern australian restaurant.
  10. This is also posted on The Heartland but I thought I might reach a "transplant" here who might not check that forum. I am overwhelmed with eggplant and wanting to make the favorite salad topping of my misspent youth. Angelo's (Wichita) pickled eggplant recipe has appeared in the newspaper but I can't find it in their archives. If you have it, I would really appreciate! Thanks in advance.
  11. Opening towards the tail end of August... just north/adjacent to the Wine Bar on Church. A-la-carte seasonal menu... and... wait for it... RESERVATIONS. Also... a lounge area for libations while one waits for a table in the Wine Bar. Shhhhhhhh... this is on the "QT"
  12. Basic Condiments By Andie Paysinger and Mary Baker Wecome to the eGCI class on the "little sauces" that enhance the foods we love. The sauces we will prepare will not require any exotic or unusual ingredients or special equipment. The directions given will include additional instructions if the appliances used are not available. We've used different methods for the different recipes, but you can use whatever method you prefer. We will be using whisks, spoons, measuring spoons and cups, a heat source, a food processor or an immersion blender (or mortar and pestle if these are not available), a stand blender or similar appliance. Session I: Mayonnaise Note: If you are concerned about the possibility of salmonella in raw eggs, use pasteurized eggs. Basic Homemade Mayonnaise (Andie Paysinger) Makes 1 1/4 cups Ingredients 1 large egg yolk, chilled 1 cup chilled oil 1/4 teaspoon mustard powder Lemon juice, approximately 1 tablespoon or a little more 1/4 teaspoon ground white pepper (freshly ground if possible) Kosher salt to taste. Begin with a chilled 1-1/2 quart bowl and place it on a damp towel or a piece of rubber foam shelf liner so that it remains stable. Using a whisk, electric beater or immersion blender, whip the egg yolk until it is creamy. Slowly add half the chilled oil in a thin steam and continue beating until the mixture begins to thicken. Add the remaining ingredients, using 1 tablespoon of the lemon juice. Continue whisking or beating still adding the oil gradually until the mixture is thick and creamy. Add salt to taste and if needed, add a bit more lemon juice and beat until it is completely incorporated. Cover and immediately place in refrigerator. This should be used within a few days. Variations Once you learn the basic recipe, you can make numerous variations, including fresh and dried herbs and spices, a paste of green peppercorns, or hot pepper paste. Avoid anything that is too liquid as it will make the mayonnaise too runny. Aioli: The classic garlic mayonnaise (Andie Paysinger) This can be made entirely in a small food processor or a blender. However, the traditional way is to make it in a mortar and pestle; there are many people who contend that it tastes better made this way. Makes 1 cup Ingredients Garlic cloves, peeled, about 8 fat cloves Kosher salt, 1/4-1/2 teaspoon, approximately Yolk from an extra large egg 3/4 cup extra virgin olive oil Freshly ground white pepper Juice of half a lemon Hot water, about 1-2 teaspoons (if needed) Crush the garlic cloves in a mortar with the salt or in a small food processor until you have a fairly smooth paste. Add the egg yolk and continue mixing until it is a thick paste. Add the olive oil, a little at a time, blending constantly until all the oil has been incorporated. Add 1-2 teaspoons of lemon juice and mix well. Add the pepper and more salt, if needed. At this point, you may want to add more lemon juice if there is any bitterness from the garlic. If it seems too thick, add a little of the hot water and blend until the desired consistency is reached. Cover tightly and refrigerate for an hour before use. This must be used immediately. It will not keep more than a couple of days, even in the refrigerator. It is best if used the day it is prepared. Easy Chipotle Mayonnaise (Mary Baker) Chipotles are smoked jalapenos; they are very, very hot. This recipe is for an easy, blender-made fresh mayonnaise with a mild kick. You will be using only a small spoonful of the sauce in which the chipotles are packed. Save the chipotles in an airtight container in the fridge for adding a smoky kick to soups, chiles, and roasted meats. (To make a really easy sauce, of course, you can always "cheat" and just mix a little chipotle into prepared mayonnaise.) Makes 1 cup Ingredients 1 medium egg, warmed to room temperature 1 yolk, room temperature 1 juice of half a lemon 3/4 cup extra virgin olive oil 1 teaspoon of chipotle adobo sauce Whisk one entire egg in a small bowl until frothy then let settle. Measure 2 tablespoons of the beaten egg into a stand blender. Add the egg yolk and whip for 5 seconds. Add one teaspoon of lemon juice and blend at a low speed for 2 minutes. (For a food processor, whip the eggs for 15 seconds, and blend the lemon juice for 15 seconds.) Remove the center cap of the blender lid. Through the small opening, slowly pour in 3/4 cup of olive oil in a thin stream while blending on low. When the mixture reaches a thick, creamy consistency, add the adobo sauce and pulse until incorporated. Taste and add more adobo sauce if you like, a little at a time. Saffron Mayonnaise (Mary Baker) A garlic-saffron mayonnaise called "rouille" is used as a finish for boullabaisse and other Provençal fish soups and stews, but this version is pure saffron. Its bright golden color and tobacco-like aroma make it an excellent condiment for beef sandwiches. Ingredients 1 medium egg, warmed to room temperature 1 yolk, room temperature 1 juice of half a lemon 3/4 cup extra virgin olive oil 1/4 teaspoon of saffron threads, loosely packed Place one teaspoon of lemon juice and the saffron threads in a condiment bowl or small measuring cup. Let stand for 10 minutes, until the lemon juice is a deep gold color. Whisk one entire egg in a small bowl until frothy then let settle. Measure 2 tablespoons of the beaten egg into a stand blender. Add the egg yolk and whip for 5 seconds (if using a food processor, whip the eggs for 15 seconds). Add the lemon juice and saffron, and blend at a low speed for 2 minutes. Remove the center cap of the blender lid. Through the small opening, slowly pour in 3/4 cup of olive oil in a thin stream while blending on low. When the mixture reaches a thick, creamy consistency, taste and add more lemon juice if desired. Click here for the class Q&A.
  13. I have a jar of Fauchon Fleur de Sel Milk Jam. Any suggestions on how I could use it in a cake or dessert?
  14. Hi All, Having been incredible lucky and spent the last six months working in Jamaica, I find I am now in sever Jerk Chicken withdrawal. For anyone who likes hot and/or BBQ style food I urge you to get the first possible flight to Kingston and simply drive along the road until you see the smoke billowing from the first 'pan' you find. You will not be disappointed with the hot, succulent chicken that you'll get served. Coming from the UK where the tendency is to fast grill when BBQ'ing, I was amazed at how tender and juicy a chicken can remain even after (or because it's has?) been cooking for several hours. So, I'm in the process of building prototype one of my Jamaican pan. I have the oil drum cut in half and the red/yellow/green paint ready. Now I'm stuck. I'm not 100% sure what the best design should be. Having read lots since I've been back I'm realising that it's all about indirect heat and smoke. I've seen all the fancy designs for smokers where the firebox sits to one side, and so one - but I'm keen to try and be as authentic as possible, and those guys did not seem to have all the fancy stuff. Thus, if I just put charcoal at the bottom and chicken on top, even with the lid down I'm just gonna grill. Anyone have any other ideas? Fire to one side? Chimneys to draw smoke? Raise the fire? Cover the fire? I've had a good look around the www and to my amazement I can't find anything. You are my last hope. Cheers Steve
  15. I'm sitting here eating some Jelly Belly beans, realizing how much I love them. Our grocery store recently put in one of those bulk serve yourself contraptions with about a dozen different flavors. For me they are a guilty pleasure with all of their sugar, flavorings and colorings. I don't care, I can eat buttered popcorn and toasted marshmallow till the cows come home... Anyone else love these thing? Hate them? Wonder how they get the flavors so dead on (for most things)? Are there any other beans that even come close??
  16. Soy Sauce Chicken Soy sauce chicken is a very common dish: both home-made or bought in restaurants. There are hundreds of recipes. The key to making it is the sauce ingredients and the timing. The sauce ingredients Dark soy sauce, lo shui (Chinese Marinade), 1/2 onion, chicken meat, garlic, and some brown sugar. Ginger and star anise - (not shown in picture) Chinese Marinade I like to use this ready-for-use mix from Lee Kum Kee. In Cantonese, it is called lo shui (master sauce). They translated it as "Chinese Marinade". It is a mix made of soy sauce and five spices and such. It is very flavorful. If you taste it, you will notice that it is very salty. You dilute it with water for use. If you cannot find this ready-for-use mix, you can also use the whole spice: Cinnamon, star anise, funnel, clove and corriander? Dark soy sauce Here is the dark soy sauce I use. I like the Peal River Bridge brand. You may use your favorite brand but I think this brand has the best flavor. Onion, garlic, ginger, pein tong: I like the taste of onion and garlic in my soy sauce chicken so I use them to prepare my braising soy sauce. Some recipes don't call for them and you don't need to use them if you don't care for them. But the ginger and brown sugar is absolutely essential for making soy sauce chicken. I normally use rock sugar (bing tong) but I ran out the other night. So I used pein tong (sugarcane sugar?), which is an acceptable substitute. White sugar is a bit too plain for the flavor. Wedge half an onion, mince the garlic, grate the ginger (I like it grated so the flavor is absorbed by the sauce, you can just slice it if you like.) Boil the sauce with all ingredients If you make the "master soy sauce" for the first time, add "lo shui", dark soy sauce and water in a 1 to 1 ratio on all three. If you re-use the master sauce from previous cooking sessions, you should replenish the "lo shui" and dark soy sauce but have no need to add water because each time you cook, the sauce will be diluted from the water content extracted from the chicken meat. Bring the sauce mix to a boil, add the wedged onion, minced garlic, grated ginger, brown sugar and add about 10 star anises. Boil the mixture for a good 15 minutes with the lid on. Put the chicken in and simmer. Add the chicken in the boiling sauce. I use a whole chicken sometimes, but this time I used boneless chicken breasts. Whole chicken (with bones and skins) is the best in flavor because the chicken skin protects the meat from overcooking (meat turns rough), and dark meat can tolerate overcooking more than white meat. Once the chicken meat is in, turn down the fire immediately to slow/medium. Put the lid on and simmer it. If you use boneless chicken breast like I do, be very careful with your timing. Breast meat can be overcooked easily (if you forget to turn down the fire). Dark meat is more forgiving. Chicken breast can be ready in just 15 minutes. Give or take. Just check the meat. The simple rule to tell is: NO MORE PINK. When chicken meat turns from pink to white, it's done. If you cook with a whole chicken, the sauce should cover at least half a chicken. You just simmer/braise the chicken on one side, then turn it and cook the other side. (The second side doesn't take as long). Maybe 15-20 minute for the first side and 10-15 for second? Finished dish. When the meat is cooked, take it out and slice it (or chop it with a cleaver). Use a strainer to filter out the onion/garlic/ginger/star-anise/etc. Discard them. Scoop some soy sauce and pour on top of your chicken. If you have left-overs, it's best to keep the chicken breast whole and only slice it up when you serve. I usually save the master soy sauce. When it cools down, drain all grease and other pulps. Keep in a plastic container in the freezer. Use it again for your next round.
  17. Rainer Becker has put Wagu beef burger and fries on the menu of his Zuma restaurant after a request from James Bond star Pierce Brosnan, who ordered one when dining with Becker in Japan. The dish will cost £55.00 according to The Evening Standard. The move has enraged restaurateur Oliver Peyton who, in a press release today, asks, "Is this the return to 80’s excess and stupidity? A £55 burger’s not only an outrage but an insult to the nation as well. Jetting beef in from half-way around the world when we have bloody fantastic beef in our own backyard is absurd. We must be on the edge of the abyss. It drives me mad that so few of the restaurants in this country support our farmers and champion British Beef.” Unsurprisingly, Peyton took the opportunity to plug the burger served at his Atlantic Bar and Grill which at £15.50, is less than a third of the cost of Zuma's and "is made with the finest Welsh Black Beef fillet. It is served in a freshly made toasted brioche bun with organic Isle of Wight tomatoes, hand-cut chips and battered onion rings." Peyton's beef supplier, Nia Wyn-Jones added, “Welsh Black Beef is the closest to perfect beef that you can find. One of the factors that gives it its wonderful pure flavour is the narrow grain of the flesh. The marbling is unsurpassed and the real secret of great beef is the way that it’s been hung.”
  18. It has taken a long time, but finally we are able to purchase Jamon Serrano here in British Columbia, Canada. This is my second tasting since December. My first was in Oaxaca, Mexico. A Spanish restauranteur there made his own, several whole legs were hanging in his back fridge. The flavour was an epiphany. Aromatic, faintly floral, it was amazing. Thinly sliced, the jamon was served with fresh baked bread spread with a ripe tomato and olive oil mix. Unforgettable. The second jamon serrano, served over last week end, had the hoof attached and a special clamp held it in place, which is a traditional technique. We were treated to thin slices served with manchego cheese, quince paste, olives and toasted whole almonds. It is from a company called Campofrio. It was delicious but not as aromatic as my first experience. Is the first time always the best? Does this depend on curing times? How is jamon serrano served in Spain? In a tapas bar for example? Are all jamones serranos created equal?
  19. Over the past few months I have morphed into a buffalo wings fanatic. I've been playing around with bunch of different hot sauces - no matter which I work with, by the time I get the intensity of flavor/heat that I'm looking for, the salt content is through the roof. So I'm going to take a shot at making my own sauce. Does anyone know anything about the process Tabasco/Franks/Texas Pete's uses to age peppers? Also, I'm not sure I can get Tabasco peppers in my area - will other peppers produce a similar sauce? I can picture anaheims, jalapenos, serranos and habaneros at my supermarket, but neither fresh tabasco or cayenne peppers ring a bell.
  20. ketchup is made from tomatoes and other ingredients etc. how can it be used in a dessert? if pastry chefs can use foie gras, black truffles, olive oil in dessert, why not ketchup?
  21. So I'm watching my local lunch time news program and see a cooking segment. I watch for a few minutes and it's someone from heinz it up making apple pie with ketchup. The poor host looked scared to take a bite LOL. She was surprised you could not taste the ketchup. Apple pie with ketchup recipe here. Anyone brave enough to try it? I know I will not be adding ketchup to my apple pies this week. I noticed a recipe for chocolate cookies as well. Now maybe if they come out with a recipe to add ketchup to fruit and veggies my 7 year old will eat them LOL. Sandra
  22. In the jerk sauce thread in the cooking forum, soy sauce was mentioned as an ingredient in a couple of recipes. Since soy sauce is most definitely not Jamaican, it's obviously being substituted for something authentic. Anyone know what that is?
  23. Just got some St. James Extra Old last week...and boy is it nice stuff. I really am a fan of the color (a beautiful reddish tint), although I'm not sure that it's natural... I was just wondering if their nomenclature has changed; in the MoR profiler, it didn't list "Extra Old"... What are your opinions on this stuff? Tastes a little similar to Barbancourt 8 to me, although my tastebuds aren't THAT refined...think I might like the B-court better... Bruce
  24. article from the Independent UK I find this rather saddening because, by watching his show and how he pulled the team together, I had such high hopes for Jamie. Perhaps he tried to do too much for a guy his age .. or was it perhaps his abilities? Anyone eaten at Fifteen? Opinions?
  25. Jinmyo


    The menu at Spamjam is definitely one of a kind: There is a Spam hero sandwich, Spam club sandwich, Spam spaghetti, Spam macaroni, Spam potato chowder, bean soup with Spam, Spam Caesar salad, Spam poppers and Spam meals with rice for the Filipino palate.
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